Go Back
+ servings
Easy homemade meatballs in a skillet with tomato sauce and topped with parmesan.
Print Recipe
5 from 19 votes

Easy Homemade Meatballs

These easy Homemade Meatballs are made with ground beef and seasoned with Italian breadcrumbs are simple to make! Perfect for simmering in a marinara sauce or freezing for future use. All the tips you need for tender, juicy meatballs included!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: American, Italian
Servings: 6
Author: Serene
Cost: 2.55

Equipment

Ingredients

Meatballs

  • 1 tbsp Extra Virgin Olive Oil
  • lbs ground beef 80% preferred
  • large eggs
  • 1 cup  bread crumbs Italian style
  • 2 tsp salt
  • ½ tsp pepper
  • ¼ cup  fresh parmesan grated
  • ¼ cup  minced onion
  • cloves garlic minced
  • ½ cup  milk

Sauce

  • 1 tbsp tomato paste
  • 28 oz tomato sauce
  • 28 oz crushed tomatoes
  • ½ cup onion diced
  • cloves garlic minced
  • 1 ½ tsp oregano
  • 1 ½ tsp dried basil
  • ½ tsp ground black pepper
  • 1 tsp  salt more to taste
  • 1 tbsp  light brown sugar

Instructions

  • Mix: Add the ground beef, eggs, bread crumbs, salt, pepper, grated parmesan, minced onion and minced garlic together in medium sized mixing bowl and mix together. Slowly pour in the milk and mix using hands to ensure thoroughly mixed. Mixture will be wet.
  • Prepare Skillet: Heat oil in a large pan or dutch oven over medium heat.
  • Form Meatballs: Using hands roll meatball mixture into small balls about 1 inch in diameter. Place in the pan coated with oil.
  • Sear: Cook the meatballs over medium heat, turning while they cook, until browned on all sides. Cook in batches if needed to avoid over-crowding. Once all meatballs are seared remove from the skillet and set aside. (do not worry if the meatballs are cooked through, they will finish cooking in the sauce)
  • Drain the grease from the pan, but leave all the blackened bits.
  • Prepare Sauce: Return the pan to the stove at a low heat.  Add the onion and cook until softened. Add the garlic and cook for an additional 30 seconds.
  • Stir in the tomato paste.
  • Add Tomatoes & Ingredients: Pour in the tomato sauce and crushed tomatoes. Add in the oregano, basil, salt, and black pepper. Stir to combine. Add in the light brown sugar and stir.
  • Add Meatballs: Return the meatballs to the pot. Gently mix into the sauce.
  • Simmer: Bring sauce to a simmer. Cover and cook for 30 minutes.

Video

Notes

  • Meat: this recipe calls for ground beef, but feel free to sub in half ground pork, or use ground turkey or chicken also if needed. Use an 80/20 mix for more flavor.
  • Onion: finely mince and leave it raw for great flavor in the meat. Keeping the dice small lets the onion flavor blend in with the meat while it cooks. 
  • Salt: plan on 1 tsp of salt per 1 pound of meat. 
  • Parmesan Cheese: use freshly grated, the shelf stable parmesan will not melt the same. 
  • Breadcrumbs: use Italian seasoned for extra flavoring, or use plain breadcrumbs and add more herbs and seasonings as desired. 
  • Eggs: these act as a binder in this recipe.
  • Freezing: Cook them completely through, let cool to room temperature, then add to a large freezer size resealable bag or large sealed container. Store in the freezer for 4-6 months. To thaw, place in the refrigerator overnight, reheat by simmering in sauce until heated through 
  • Baking: Place on a large baking sheet and bake in a 400 degree oven for about 20 minutes, rotating the pan as needed for even cooking. Check for internal temperature of 160℉ to test done-ness.

Nutrition

Serving: 1 | Calories: 304kcal | Carbohydrates: 30g | Protein: 21g | Fat: 13g | Cholesterol: 86mg | Sugar: 16g